Serves: 9
Total Calories: 511
1. Preheat oven to 350°F. Coat a 9-inch-square baking dish with nonstick cooking spray.
2. Combine marinara and tomatoes. Spread 1/2 cup of the mixture over bottom of dish. Arrange uncooked noodles in dish, breaking off ends to make them fit. Place ends in open spaces.
3. Combine ricotta, eggs, basil, oregano, and Parmesan. Spread over lasagna noodles. Top with more noodles and 1/2 cup more sauce.
4. Combine zucchini, pepper, and flour. Spoon into baking dish and spread to make a level layer. Top with more lasagna noodles and remaining sauce.
5. Cover dish with foil and place on a rimmed baking sheet. Bake 55-60 minutes or until noodles are tender. Remove foil and sprinkle with mozzarella. Bake 15-20 minutes more until cheese is golden brown (or place under broiler). After removing lasagna from oven, let stand 15 minutes before cutting.
EXCHANGES
1 1/2 Starch
2 Medium-Fat Meat
1 Vegetable
1/2 Fat
NUTRITION FACTS
Calories 306
Calories from Fat 111
Total Fat 12g
Saturated Fat 7g
Cholesterol 81mg
Sodium 506mg
Total Carbohydrate 30g
Dietary Fiber 3g
Sugars 6g
Protein 19g
This Zucchini Lasagna recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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